Comments on: Valentine's Chocolate Ruffle Cake

By: Chocolate Raspberry Torte | Miri Leigh

Chocolate Raspberry Torte | Miri Leigh — Thu, 26 Aug 2010 23:32:21 +0000

[...] wrap the cake in a chocolate band (as pictured) follow the directions here for “Valentine’s Chocolate Ruffle Cake.” Be sure your chocolate band is at least 1/4 inch taller than the height of the finished [...]

By: Chocolate Raspberry Torte | Laura | Carmen

Chocolate Raspberry Torte | Laura | Carmen — Thu, 20 May 2010 15:01:56 +0000

By: Miri

Miri — Sat, 08 May 2010 05:22:51 +0000

Oh I’m so glad to hear that, Mechelle! Send me a picture… or is the cake already gone?!

By: Mechelle

Mechelle — Sat, 08 May 2010 03:54:16 +0000

hi Miri, I’m so excited, the cake worked! Thank you so much for answering my questions. I think I will have a very impressed mother and mother in law thanks to you! I plan on spending a lot of time on your blog

Mechelle

By: Miri

Miri — Thu, 06 May 2010 16:40:41 +0000

Hi Mechelle! Mylar is a very thin plastic film, and here in the US you can get it in art supply stores. You could try using parchment or wax paper, but it might not hold up under the weight of the chocolate and it won’t give you that ultra-smooth, glossy finish. I’ve also heard of using shelf liner material, which can be found at hardware and home improvement stores. Basically, you need something flexible enough to wrap around the cake but sturdy enough not to buckle under the weight of the melted chocolate. I would experiment with whatever you can find! Worst case, you’ll end up with globs of melted chocolate and you can just dip strawberries in it. Not so bad.

And I can’t see anything wrong with using this technique on a cheesecake — sounds delicious! Let me know what solution you find and how it turns out.

By: Mechelle

Mechelle — Thu, 06 May 2010 03:21:58 +0000

Hi Miri,

I’ve just stumbled across you blog and think your work is amazing!

I just love this idea (the chocolate band). I’ve done this before with a square cake where you make each of the walls separately so its easy but have never even considered this is possible. I’m going to attempt it for my Mum and Mother in law for Mother’s Day.

I have a question though, would this work around a cheesecake? I’m just not sure if the chocolate would ‘stick’ to the cheesecake like it would to the chocolate cake you’ve used.

Also, no one that I’ve called knows what Mylar is. I’m in Australia so perhaps there’s another word for it. Would using greaseproof paper work or wouldn’t it be strong enough?

I hope you don’t mind me asking you questions.

thanks
Mechelle

By: R Wilson

R Wilson — Sun, 07 Mar 2010 19:24:31 +0000

OMG!!! This looks awesome! The chocolate ruffles are so elegant!

By: Anand Hariharan

Anand Hariharan — Mon, 22 Feb 2010 20:20:27 +0000

that looks delicious. Great work Miriam

By: Miri

Miri — Wed, 17 Feb 2010 03:41:10 +0000

Thanks Dawn! We were both so pleased with the end result.

By: Miri

Miri — Wed, 17 Feb 2010 03:40:51 +0000

Thanks Natalie! Working with chocolate is challenging but rewarding, as the photos reveal. Also kind of messy but so worth it!